Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Little Chef


Little Chef
Last Active


  • Ummmmm....I think 'Overkill' is an understatement, as well!!! :laugh: Nice set up, and great idea!
  • Lookin' Good! I admit...sometimes I just make meatloaf for the sandwiches!! :ohmy: That looks great, and since I have some ground beef and pork in my fridge, I think I know what's on for the dinner table tomorrow!! :laugh:
  • crmilt: I know it's not too difficult to envision, but here is a pic of some scalloped potatoes going on 2 bricks, and chicken going direct...
  • You can do the pizza stone thing on the grid, just turn the spuds half way through. The bricks work better IMO because they don't take up as much grid space. I just slide them to the side when I am ready to cook something else direct, and I have 3…
  • I would do the baked potato indirect, which can be easily accomplished by placing a foil wrapped brick or two on your grid. (regular bricks are fine, they don't have to be fire bricks). Everything else I would do direct. You can even nuke the spu…
  • CrazyHarry: Did you have any air gap between your platesetter and the stone?
  • Platesetter legs up, grid, then stone is my go to method. You will have zero regrets. I go about 550* dome, and allow a lengthly pre-heat on the stone.
  • You've got me stumped! Cardboard like? I was talking skin....can you post a photo?? Belly?
  • Hey hey hey....Don't be bustin' on my Cousins Vinnie and Guidos place! Did you see Benny "the Nose" while you were there? They know us well.... :laugh:
  • And all this time I thought I could get them in PINK! :laugh:
  • I remove the skin prior to smoking (just like skinning a fish filet). Then slice the skin and fry it into chiccarones like Richard FL said. You can leave the skin on if you want to while smoking, but, that is a lot of smoked surface flavor you wil…
  • Thanks transversal! Saw that in your reply to RRP. Bummer, thought I might get them on Monday. This guy is probably saying "Huh? Why the sudden interest in these gloves???" :laugh:
  • I'm in agreement with the answers above. I usually have my egg stabilized around 400* +/-, then when I am ready to cook, I open the dome, and wait a couple minutes until the coals come to life. Then sear. No need to get the Egg nuclear when you a…
  • You aren't a member of the Long Timers Club, A Member of the Inner Clique, OR part of the seemingly growing members of an apparent Posse, so I guess I can't answer that question. I am apparently supposed to be rude to you instead. :woohoo: :evi…
  • Just ordered. I opted for standard shipping, and now glad I did. They are located in Clearwater, FL, so I should get them the day after he ships.
  • RRP: Did you order the same ones that Dave pictured? The gloves I was looking at are white, so now I don't know how to proceed... :blink: :laugh:
  • Just use the fork twist test...If it twists, it's done. You are going for tenderness here, it is not a science. I think Brisket is the only cook where internal temp doesn't apply. Check for tenderness, and don't over think it.
  • Molly: My heart and prayers are with you and your Family. We just buried my Step Dad of 27 years last week. He, too, had dementia (Altzheimers), and he declined quickly as well at the end. It was a battle of several years with Mom trying to take…
  • grok: Go back to your bottle of Ale that Daddy bought you please.
  • If you want crisp skin, up your dome temp to 425*. I agree with the indirect approach, and don't forget a drip pan with an air gap between the platesetter and drip pan. They will turn out awesome! I agree with the 15 minutes thighs on first appr…
  • wyoming4400: Spend more time on the forum, seriously. No need to be frustrated with temp control. Not to add insult to injury, but seriously, the Egg is probably about the most efficient and stable cooker on the market. It keeps more accurate te…
  • The guru is an awesome tool for sure, but really not intended as something for every day use. Intended more so for low n slow, extended cooks. We had our Egg for over 10 years before getting our first power assist blower. Learn the basics first, …
  • Same here...Keep me posted if you don't mind!
  • transversal: This is the site I was looking at, just gathering info at this point. Haven't shopped around for pricing or what not, but this is where I was looking. If you order, please let me know. I am su…
  • RRP: I was just on that website, and as you typed this, was going to make a post myself! I think we will be jumping on the band wagon here, too... Did you order some?
  • Spring Chicken: We added a layer of gasket material around the neck of the chimney. DFMT fits good and snug!
  • Spring Chicken: That is correct. Inspection is mandatory, and thus free. Grading is voluntary, and must be paid for by the producer. However, it is completely illegal to claim a cut as 'prime', or 'choice', or whatever...if it has not been offic…
  • rdhj...There is no offense intended here, but did you boil the legs prior to grilling? It is certainly an unnecessary step, and you will have far better results if cooked from raw! Not meaning to assume anything, but would like to know how these w…
  • Didn't include...They take 8 or 9 minutes (thin crust) using these set ups.
Click here for Forum Use Guidelines.